Nice to hear from you Leah. I have also grown naked oats but I’m sure on a much smaller scale than you. I did them in containers in my patio garden. I got the hulls off by putting them in between two dish towels and rolling with a rolling pin. I love naked oats and prefer the flavour to standard oats. I often make a traditional Cornish breakfast with them by sprouting them first. The recipe is here https://ancestralkitchen.com/2023/08/08/gerty-milk-an-ancestral-cornish-oat-breakfast/.

I wish you were nearer me, growing your sorghum and buckwheat. I am in the UK and love both grains but cannot get them grown in this country.

Have fun!

Alison

Hi Nathalie,

Thanks for your comment. Yes, we have those here in the UK, and I’ve also bought them in Italy. In English, they are called naked oats. I find them so much tastier than normal oats.

I’m really interested to hear if you’ve ever tried actually sprouting them. I’m writing a book on traditional British oat recipes and want to include one I’ve discovered from the southwest of England that was made with sprouted naked oats. Using naked oats in England, I’m not able to sprout more than about 20%. I have a friend in Italy who has tried with Italian naked oats and had the same issue. I then turned to another friend in Germany who has successfully sprouted naked oats in the past. She bought some oats from Donath Muhle that they guaranteed would sprout. But it turns out they don’t – she was only able to spout a small percentage. Donath sent her some other naked oats from a different farmer, but she’s only managed to get 25% of these sprouting.

I am so curious as to whether your oats actually sprout if you try.

Thanks,
Alison

I source organic oats here in the UK from Hodmedods. In the US Azure Standard sell them, as do many independent mills.

Standard oats are kilned before being sold, so won’t go rancid provided you use them within a reasonable amount of time. If you are growing your own, I would suggest only dehulling a small amount at a time, as it’s the dehulling process that kick-starts the degradation. If this is not possible, you’d need to kiln the oats to deactivate the enzyme lipase, which causes the rancidity upon dehulling.

Hi Anna, I have many posts on this, a You Tube video and a podcast episode. Maybe start with the You Tube video? It’s here: https://youtu.be/8hX42xbojbM. You can then find links to the articles on my home page and the podcast episode (called ‘Fermenting Oats’) at ancestralkitchenpodcast.com. I hope this helps.

Hi Gayle,

Thank you for your thoughts. Listing the pricing is complicated as I have readers in the US/UK/Europe/Australia and beyond and the prices/exchange rates change. I’m glad you found me – my podcast has quite a few episodes/resources on ancient grains which might be helpful 🙂

I and a friend are both very interested in ancient grains.

I just signed up for your email and am looking forward to receiving them.